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==Toufu pudding==
==Toufu pudding==
This kind of food is made from an extra soft form of tofu. There are two kinds of [[Toufu pudding]] (豆腐脑) in China. One is salty and the other is sweet. Shanghainese Toufu pudding is salty. In Shanghai, it is often eatten with soy sauce, shrimps, seaweed and zhacai.
This kind of food is made from an extra soft form of tofu. There are two kinds of [[Toufu pudding]] (豆腐脑) in China. One is salty and the other is sweet. Shanghainese Toufu pudding is salty. In Shanghai, it is often eatten with soy sauce, shrimps, seaweed and zhacai.

{{anchor|White cut chicken}}
=="White cut chicken"==
"[[White cut chicken]]"<ref name=ct>{{citation |contribution-url=http://www.chinesetimeschool.com/en-us/articles/what-on-earth-is-white-cut-chicken/ |url=http://www.chinesetimeschool.com |title=Chinesetime |contribution=What on Earth is 'White Cut Chicken' |date=January 30, 2017 |publisher= |location=Shanghai }}.</ref><ref>{{citation |last=Cost |first=Benjamin |date=April 12, 2016 |contribution-url=http://www.cityweekend.com.cn/shanghai/article/choice-chinese-white-cut-chicken-xiao-shaoxing |url=http://www.cityweekend.com.cn |title=City Weekend |contribution=Choice Chinese: White Cut Chicken at Xiao Shaoxing |publisher=Ringier |location=Beijing }}.</ref>{{efn|Some other names for the same dish are "white chopped chicken",<ref name=fuschia/> "tender boiled chicken",<ref name=tct>{{citation |last= |first= |date= |contribution-url=https://www.topchinatravel.com/china-food-restaurant/xiaoshaoxing-restaurant.htm |url=https://www.topchinatravel.com |title=Top China Travel |contribution=Xiaoshaoxing Restaurant |publisher=China Int'l Travel Service Guilin |location=Guilin }}.</ref><ref>{{citation |last=Brownlee |first=Victoria |date=May 11, 2016 |contribution-url=http://www.timeoutshanghai.com/venue/Restaurants__Cafes-Chinese-Shanghainese/36201/Xiao-Shaoxing.html |url=http://www.timeoutshanghai.com |title=Time Out Shanghai |contribution=Xiao Shaoxing |location=London |publisher=Time Out }}.</ref> and "boiled-and-cut chicken."<ref name=shiist>{{citation |last=Cost |first=Benjamin |contribution-url=http://shanghaiist.com/2013/06/19/dish_of_the_day_bai_zhan_ji_boiled.php |url=http://shanghaiist.com |date=June 19, 2013 |title=Shanghaiist |contribution=Dish of the Day: Bai Zhan Ji @ Xiao Shaoxing |publisher=Gothamist |location=New York }}.</ref>}} ([[:wikt:en:白斬雞|白斬雞]], [[:wikt:en:白斩鸡|白斩鸡]], ''báizhǎnjī'') is [[chicken]] that is [[marination|soaked]] in [[salt]] [[water]], [[poaching (cooking)|poached]] for about 30 [[minute]]s,<ref name=shex/> chilled,<ref name=ct/> and then cut into strips. People usually think of it as a [[Cantonese food]] but Shanghai has its own kind, eaten with a [[soy sauce|soy]] [[ginger]] [[sauce]]. It is usually eaten without the [[head]], [[neck]], or [[feet]] and locals prefer the [[dark meat]] in the [[thigh]]s, [[leg]]s, and [[back]] to the [[white meat]] in the [[breast]], but all of them can be eaten at home or in restaurants.<ref>{{citation |last= |first= |contribution-url=https://meatlessinshanghai.wordpress.com/2011/06/11/xiao-shaoxing-review/ |url=https://meatlessinshanghai.wordpress.com |date=June 11, 2011 |title=Meatless in Shanghai |contribution=Meeaatt! Pt. 3: Xiao Shaoxing |location= |publisher=Wordpress }}.</ref>

The Shanghainese style of white cut chicken prefers "triple yellow" [[chicken]]s with yellow [[beak]]s, [[skin]], and [[feet]].<ref name=fuschia>{{citation |last=Dunlop |first=Fuschia |url=https://books.google.co.jp/books?id=6NqaCwAAQBAJ&printsec=frontcover |title=Land of Fish and Rice: Recipes from the Culinary Heart of China |publisher=W.W. Norton & Co. |location=London |contribution=White Chopped Chicken with Soy Sauce |contribution-url=https://books.google.co.jp/books?id=6NqaCwAAQBAJ&pg=PT102 |p=[https://books.google.co.jp/books?id=6NqaCwAAQBAJ&pg=PT101 101–3] }}.</ref> It is closely tied to the Xiao Shaoxing Restaurant ([[:wikt:en:小|小]][[:wikt:en:紹興|紹興]], [[:wikt:en:小|小]][[:wikt:en:绍兴|绍兴]], ''Xiǎoshàoxīng'', "Little [[Shaoxing]]") on Yunnan Road near [[People's Square]]. Zhang Runniu was a 16-year-old boy who left his home in [[Shaoxing]] during the [[Second World War]]. He worked hard for a few years and then bought his own small shop in 1943.<ref name=tct/> His kind of poached chicken became famous in the city: his restaurant remains open today and its favorite dish is copied in other restaurants and kitchens around the city. His yellow chickens are grown using a special set of food on farms in [[Pudong New Area|Pudong]]'s [[Nanhui District|Nanhui]] area.<ref>{{citation |contribution-url=https://www.shanghaihighlights.com/shanghai-restaurant/suzhou-hangzhou-food-restaurant.html |url=https://www.shanghaihighlights.com |title=Shanghai Highlights |contribution=Xiaoshaoxing Restaurant |location=Guilin |publisher=China Highlights Travel Agency }}.</ref> The dish can be so rare that [[blood]] still comes from the [[bone]]s in the chicken after cooking and cooling. More people like the cool chicken during the hot summer, but many stayed away from it during the [[2013]] [[bird flu]] scare.<ref name=bb>{{citation |last=Cang |first=Alfred |last2=Loo |first2=Daryl |display-authors=1 |contribution-url=https://bambooinnovator.com/2013/04/15/shanghai-chicken-served-with-blood-shunned-as-bird-flu-spreads/ |url=http://www.bloomberg.com |title=Bloomberg News |contribution=Shanghai Chicken Served with Blood Shunned as Bird Flu Spreads |location=New York |publisher=Bloomberg |date=April 14, 2013 }}.</ref><ref name=shiist/><ref name=shex>{{citation |contribution-url=https://www.shanghaiexpat.com/news/hidden-gem-white-cut-chicken-xiao-shaoxing |url=https://www.shanghaiexpat.com |title=Shanghai Expat |contribution=Hidden Gem: White Cut Chicken at Xiao Shaoxing |last=Cost |first=Benjamin |date=May 30, 2016 |location=Beijing |publisher=Ringier China }}.</ref>

==Notes==
{{noteslist}}


==References==
==References==

Revision as of 13:30, 1 November 2017

Shanghainese food is the traditional food of Shanghai, China. It is a kind of Chinese food. Examples are xiaolongbao, spiced broad beans, and hairy crabs.

Xiaolongbao

A xiaolongbao is a small kind of dumpling. It is made of pork and flour. After it is steamed, it has some soup inside. Because the soup can be hot, people should eat it carefully. It's fresh and a little sweet. It's very delicious.

Hongshao pork

Hongshao pork is made of pork (pig meat) and a special sauce made of soy sauce, flour, and sugar.

Hongshao snakefish is cooked the same way, but usually with more spring onions.

Spiced broad beans

Spiced broad beans are made of beans flavored with aniseed and cinnamon. They are sweet. Nearly everyone knows them. It has a long history. A person named Zhang Acheng (張阿成) made this food sixty years ago.

Hairy crab

Hairy crabs are steamed and opened. The meat is very tasty.

Cold congee

Cold congee (糖粥) is a kind of congee (rice porridge) that is made of glutinous rice, red beans, and sugar. They are boiled together, then chilled to serve as a breakfast food.

Doujiang

Doujiang (豆浆) is a kind of drink made from soybeans. It is sweet. In traditional Chinese medicine, it is used to prevent some diseases like coronary heart disease,cancer, and diabetes.There is also a story of doujiang.A long time ago,there was a man named Liu An.His mom was seriously ill.Every day,he made doujiang for his mom.Later,she became healthy.After that ,doujiang is famous in folk in China.

Pear-syrup candy

Pear-syrup candy (梨膏糖, lígāotáng) is a kind of candy made with pear syrup. Wei Zheng (魏征) is said to have first made it as a medicine for his mother's cough in the year 634 during the Tang Dynasty. Shanghainese pear-syrup candy began in three shops in the city's old walled city during the Qing Dynasty: Zhupinzhai (opened 1855),[1] Yongshengtang (opened 1882), and Deshengtang (opened 1904). These shops joined together in 1956 to form the Shanghai Pear-Syrup Candy Food Factory (上海梨膏糖食品厂), which makes its candy at a factory in Pudong[2] but still sells it from a store in the market around Shanghai's City God Temple.[3] It remains a common souvenir for visitors to the city.[4] Now, it is usually flavored with fruit or pinenuts,[4] but it is also made with mint, ham,[1] or rose.[1] In traditional Chinese medicine, the candy is used for easing coughs and sore throats,[1] reducing mucus,[5] and increasing appetite.[5]

Shanghai huntun

Huntun tastes like dumplings. In fact, it's another name of dumplings in the south of China. The sanxian soup of Shanghai huntun (上海馄饨) is very especially, which must be cansist of danpi, seaweed, small shrimps.

Youbao shrimp

Youbao shrimp (油爆虾, yóubàoxiā) is a kind of fried shrimp. It uses a special sauce made of soy sauce, vinegar, scallions, salt, and black and red pepper. Its name comes from the loud popping noises that it makes when you cook it.

Shanghai haitanggao

Shanghai haitanggao (上海海棠糕) is a kind of pastry that look like Chinese flowering crabapple (海棠花) . It is purplish. There is red bean paste inside it. It tastes sweet.

Toufu pudding

This kind of food is made from an extra soft form of tofu. There are two kinds of Toufu pudding (豆腐脑) in China. One is salty and the other is sweet. Shanghainese Toufu pudding is salty. In Shanghai, it is often eatten with soy sauce, shrimps, seaweed and zhacai.

"White cut chicken"

"White cut chicken"[6][7][a] (白斬雞, 白斩鸡, báizhǎnjī) is chicken that is soaked in salt water, poached for about 30 minutes,[12] chilled,[6] and then cut into strips. People usually think of it as a Cantonese food but Shanghai has its own kind, eaten with a soy ginger sauce. It is usually eaten without the head, neck, or feet and locals prefer the dark meat in the thighs, legs, and back to the white meat in the breast, but all of them can be eaten at home or in restaurants.[13]

The Shanghainese style of white cut chicken prefers "triple yellow" chickens with yellow beaks, skin, and feet.[8] It is closely tied to the Xiao Shaoxing Restaurant (小紹興, 小绍兴, Xiǎoshàoxīng, "Little Shaoxing") on Yunnan Road near People's Square. Zhang Runniu was a 16-year-old boy who left his home in Shaoxing during the Second World War. He worked hard for a few years and then bought his own small shop in 1943.[9] His kind of poached chicken became famous in the city: his restaurant remains open today and its favorite dish is copied in other restaurants and kitchens around the city. His yellow chickens are grown using a special set of food on farms in Pudong's Nanhui area.[14] The dish can be so rare that blood still comes from the bones in the chicken after cooking and cooling. More people like the cool chicken during the hot summer, but many stayed away from it during the 2013 bird flu scare.[15][11][12]

Notes

  1. ↑ Some other names for the same dish are "white chopped chicken",[8] "tender boiled chicken",[9][10] and "boiled-and-cut chicken."[11]

References

  1. ↑ 1.0 1.1 1.2 1.3 Wing Tan (1 Dec. 2011), "Sweet Old-time Pear Candy for Kids' Coughs", Shanghai Daily, Shanghai: Shanghai Daily {{citation}}: Check date values in: |date= (help).
  2. ↑ "上海梨膏糖食品厂 [Shanghai Pear-Syrup Candy Foodstuff Factory]", 商务部业务系统统一平台 [Mofcom Business Portal], Beijing: PRC Ministry of Commerce, 2017. Template:Zh icon
  3. ↑ "上海梨膏糖商店 [Shanghai Pear-Syrup Candy Store]", Yuyuan Tourist Mart, Shanghai: 上海豫园旅游商城股份有限公司 [Shanghai Yuyuan Tourist Mart Ltd.], 2004. Template:Zh icon
  4. ↑ 4.0 4.1 Tindall, Robynne (10 May 2015), "Snacks to Bring Back", The Beijinger, Beijing: True Run Media.
  5. ↑ 5.0 5.1 "Shanghai Snacks and Snacks Street", Official site, Shanghai: China Unique Tour, 2007.
  6. ↑ 6.0 6.1 "What on Earth is 'White Cut Chicken'", Chinesetime, Shanghai, January 30, 2017{{citation}}: CS1 maint: location missing publisher (link).
  7. ↑ Cost, Benjamin (April 12, 2016), "Choice Chinese: White Cut Chicken at Xiao Shaoxing", City Weekend, Beijing: Ringier.
  8. ↑ 8.0 8.1 Dunlop, Fuschia, "White Chopped Chicken with Soy Sauce", Land of Fish and Rice: Recipes from the Culinary Heart of China, London: W.W. Norton & Co., p. 101–3.
  9. ↑ 9.0 9.1 "Xiaoshaoxing Restaurant", Top China Travel, Guilin: China Int'l Travel Service Guilin.
  10. ↑ Brownlee, Victoria (May 11, 2016), "Xiao Shaoxing", Time Out Shanghai, London: Time Out.
  11. ↑ 11.0 11.1 Cost, Benjamin (June 19, 2013), "Dish of the Day: Bai Zhan Ji @ Xiao Shaoxing", Shanghaiist, New York: Gothamist.
  12. ↑ 12.0 12.1 Cost, Benjamin (May 30, 2016), "Hidden Gem: White Cut Chicken at Xiao Shaoxing", Shanghai Expat, Beijing: Ringier China.
  13. ↑ "Meeaatt! Pt. 3: Xiao Shaoxing", Meatless in Shanghai, Wordpress, June 11, 2011.
  14. ↑ "Xiaoshaoxing Restaurant", Shanghai Highlights, Guilin: China Highlights Travel Agency.
  15. ↑ Cang, Alfred; et al. (April 14, 2013), "Shanghai Chicken Served with Blood Shunned as Bird Flu Spreads", Bloomberg News, New York: Bloomberg.
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